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There seems to be some debate on the difference between a flauta and a taquito, so I’m not really sure what to call these, but they are good. Really good. I’m sitting here thinking that I really wish this were a Sunday Funday and I was eating them amongst friends and margs. But I digress. I got this recipe from a Pinterest post, but made a few small changes based on what I had in the house/what I forgot to buy at the grocery store.

Baked Flautas/Taquitos (Flaquitos?)

1 pound chicken breasts

3-4 cups spinach

1 jalapeño

1 pack of burrito-sized flour tortillas

1 tsp cumin

1 tsp garlic salt

1 tsp Old Bay

1 tsp chili powder

1 pack of Mexican cheese

Poach the chicken by bringing to a boil and then letting simmer for about 10 minutes. I added some salt to the water. Meanwhile, mince the jalapeño and shred the spinach. Remove the chicken and shred it (it should be easy enough to do with two forks) and then mix with all of the seasonings. Throw the spinach and jalapeño on the stove with some olive oil for 2-3 minutes– just until the spinach is wilted. While this is cooking, cut your tortillas in half.

Line an edge of each tortilla half with some chicken, spinach, and cheese. Rolling the tortilla once full is the trickiest part. I found it to be easiest by lining everything up along the straight edge and then tucking it over to start a tight roll. Be sure to place the flauta/taquito with the edge down on the cooking sheet so they don’t unroll.

I sprayed the sheet with cooking spray and then gave a light spray over all the flaquitos once they were on the sheet. I baked them on one side for 10 minutes, then flipped them and baked for another 5. I made 8 flautas/taquitos + a burrito with all the remaining ingredients. They’re perfectly crispy and would be great to dip in sour cream / salsa / guac!

Things that could be added to make the flaquito even more delicious: some tomato (maybe a bit of pico de gallo??), corn, black beans.